Buttermilk Chicken
Global • Vegan
How to Make Buttermilk Chicken (Traditional & Healthy Version)
Buttermilk Chicken, known locally as Ayam Mentega, is a beloved dish found across Malaysia’s vibrant food scene. This dish beautifully melds the creamy richness of buttermilk with the aromatic spices and herbs unique to Malaysian cuisine, such as curry leaves (daun kari) and bird’s eye chilies (cili padi). While traditionally enjoyed as a main course, it can be adapted to suit a health-conscious lifestyle without sacrificing the flavors that Malaysians cherish. What makes Malaysian Buttermilk Chicken stand out is the harmonious blending of cultures—Chinese, Malay, and Indian influences shine through every bite. The recipe features tender, marinated chicken cooked in a luscious, mildly spicy buttermilk sauce, accentuated by local ingredients like lemongrass (serai) and sometimes pandan leaves. This dish is a popular choice at home and in restaurants, celebrated for its comforting, creamy texture and fragrant aroma. Opting for a lighter, air-fried or baked version allows you to enjoy this classic with fewer calories, making it a smart, flavorful choice for today’s health-focused eaters.
Ingredients(for 1 medium portion with sauce, suitable for Malaysian lunch or dinner)
- 250g Skinless chicken breast (Ayam tanpa kulit)
- 1/2 cup Low-fat buttermilk (Susu mentega rendah lemak)
- 10-12 leaves Curry leaves (Daun kari)
- 2 Bird’s eye chilies (Cili padi, sliced) - optional
- 1 stalk Fresh lemongrass (Serai, bruised) - optional
- 3 cloves Garlic (Bawang putih, minced)
- 1 small Onion (Bawang besar, finely chopped)
- 2 tbsp Cornstarch (Tepung jagung)
- 1 tbsp Olive oil (Minyak zaitun)
- 1/2 tsp Salt (Garam)
- 1/4 tsp Black pepper (Lada hitam)
Instructions
- 1
Cut chicken breast into bite-sized pieces. Marinate with salt, black pepper, and 1 tablespoon cornstarch. Let it sit for 10 minutes.
10 minutes
Marinating helps tenderize the chicken and seal in moisture.
- 2
Coat the marinated chicken pieces lightly with remaining cornstarch. Arrange on a baking tray lined with parchment.
2 minutes
Light coating gives a crispy texture without deep frying.
- 3
Bake chicken at 200°C (400°F) for 15 minutes or air-fry for 10 minutes until golden and cooked through.
15 minutes
Use an air fryer for an even lower fat version.
- 4
Heat olive oil in a pan over medium heat. Sauté onions, garlic, lemongrass, curry leaves, and bird’s eye chilies until fragrant.
3 minutes
Don’t burn the garlic; just sauté until aromatic.
Why This Dish is Healthy
By utilizing lean chicken breast and low-fat buttermilk, this Malaysian Buttermilk Chicken recipe offers all the creamy, savory flavor without excess calories or fat. Baking or air-frying the chicken instead of deep-frying significantly reduces oil use. The addition of fresh herbs and spices not only enhances flavor but also offers natural anti-inflammatory benefits. This health-conscious version supports a balanced diet while celebrating authentic Malaysian flavors.
This healthy Buttermilk Chicken recipe is high in lean protein thanks to chicken breast, which supports muscle repair and keeps you satisfied longer. Using low-fat buttermilk and baking or air-frying instead of deep frying cuts down on saturated fat and calories. Aromatics like lemongrass, onions, and curry leaves provide antioxidants and key minerals. This dish is also a good source of B vitamins, calcium, and potassium, making it a nourishing choice for any meal.
Pro Tips
- 💡Tip 1: Use fresh curry leaves for the most authentic aroma.
- 💡Tip 2: Slicing the chicken evenly ensures even cooking.
- 💡Tip 3: For a richer flavor, add a few strips of pandan leaf while simmering the sauce.
Storage & Serving
Keep refrigerated in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of low-fat milk if the sauce thickens.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 390.0 kcal |
